A key element of our diet, wheat is sown and harvested in grains to feed the farmyard; grinds to make flours, bread, cakes; or used as green manure. In winter, it protects the soil from leaching and fits well in a vegetable rotation.
Originating from the Near East, the varieties of soft wheat (or wheat) are sown in autumn. Soft winter wheat needs to know the rigors of the cold season to develop a root system sufficient for its good development.
Sow winter wheat (Triticum aestivum)
First of all, your soil should be well prepared, aerated and weeded so that the wheat does not compete too much with weeds.
Measure out your seeds according to the surface to be covered: 1.5 to 2.2 kg / 100 m² – 250 grams / 15 m²
Winter wheat is sown from mid-September to mid-November, when the weather is wet but not yet too cold (there are also varieties of wheat that are sown in the spring).
Sow a soft wheat seed every 3 cm and in 12 cm inter-rows, and 2 cm deep.
The ear of wheat begins to form in June / July; this stage is called heading. Harvest when the stem dries and the ear curls down in late July.
Manually shell your ears. In the case of larger quantities, you can beat the wheat in a canvas and wind to evacuate the waste.
Making organic bread
The flour is obtained by very finely grinding grains of common wheat. For this, take a flour mill, a sieve and a small dose of patience …
The powder obtained after grinding is not white, but light brown, because of the grain envelope. It is this raw flour that is called “ wholemeal flour ”, or type 150 flour. It is possible to “whiten” the flour by eliminating more or less the bran, ie the husk of the grains.